Description
Delightful mini cheesecakes with a graham cracker crust, smooth creamy filling, and topped with fresh strawberries dipped in rich milk chocolate. Perfect for a special occasion or a sweet treat to share.
Ingredients
Scale
Crust
- 1 ¼ cups graham cracker crumbs
- 6 Tablespoons salted butter, melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Topping
- 18 whole strawberries (preferably small)
- 10 ounces good quality milk chocolate, melted
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Using two standard 12-count silicone muffin/cupcake tins, spoon about 1 1/2 tablespoons of the mixture into each of the 18 cups. Press the crumbs firmly to form a stable crust. Set aside.
- Preheat the oven: Set the oven temperature to 325°F (163°C) to ensure even baking for the cheesecakes.
- Make the cheesecake filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add sugar and beat on low speed to incorporate. Add eggs one at a time and then the egg yolk, mixing just until combined after each addition. Scrape down the sides of the bowl as needed to avoid lumps. Stir in vanilla extract and sea salt and mix until smooth.
- Fill the molds: Evenly divide the cheesecake filling among the 18 prepared crusts. Smooth the tops gently using the back of a spoon to create an even surface.
- Bake the cheesecakes: Bake in the preheated oven for 20 to 25 minutes or until the centers are just set. The cheesecakes may puff up slightly and will flatten as they cool—this is normal.
- Cool and chill: Allow the cheesecakes to cool to room temperature in the pan. Then cover or wrap and refrigerate them for at least 2 hours to set completely.
- Remove from pans: Once chilled, carefully run a sharp knife around each cheesecake to loosen the edges and gently remove them from the silicone molds.
- Decorate with chocolate and strawberries: Spoon a little melted milk chocolate over each cheesecake surface. Dip each strawberry individually into the melted chocolate and place on top of each cheesecake to finish.
- Serve and enjoy: Serve chilled or at room temperature for a perfect bite-sized dessert treat.
Notes
- Use small strawberries for easy topping and better presentation.
- Press the graham cracker crust firmly to prevent crumbling when removing cheesecakes from molds.
- For best results, ensure cream cheese is fully softened before mixing.
- Allow cheesecakes to chill thoroughly for clean slicing and firm texture.
- You can use dark or white chocolate instead of milk chocolate depending on preference.
